Store Cupboard Spinach & Salmon Lasagne - cooking recipe

Ingredients

lasagna sheet (divided into 4 parts)
1 cup cheese, grated
1 tablespoon lemon pepper (for garnish)
Tomato Sauce
1 onion, roughly chopped
1 stalk celery, sliced
1 teaspoon garlic, crushed
1 teaspoon chili, chopped
1 teaspoon lemon pepper
1 tablespoon dried basil
1/2 carrot, grated
1 kg frozen spinach
440 g chopped tomatoes (reserve half the juice for later)
Salmon Sauce
30 g butter
1 onion
1 stalk celery
1/2 teaspoon garlic, crushed
1 teaspoon lemon pepper
2 tablespoons flour
1/2 cup white wine
1 cup milk
225 -450 g canned salmon (depending on taste)
1/2 carrot, grated

Preparation

Preheat Oven to 220 deg cel. Prepare / oil Lasagne dish & set aside.
Tomato Sauce:
Gently saute onion, celery, garlic & chili until soft but do not brown.
Add lemon pepper, basil, carrot, spinach & tomatoes (don't forget to reserve some of the juice).
Cover & simmer while preparing salmon sauce.
Salmon Sauce:
Melt butter in saucepan.
Gently saute onion, celery & garlic until soft but do not brown.
Add lemon pepper & flour & cook stirring for 1 minute.
Stir in wine, mixing to a paste.
Gradually add milk, stirring constantly until sauce begins to thicken.
Add in salmon & grated carrot. Season to taste.
Gently simmer for approximately 5 minutes, stirring occasionally to avoid browning on the base.
Remove lid from tomato sauce & let excess moisture reduce while salmon sauce finishes thickening. If there looks to be too much liquid in the tomato sauce mix up some cornflour in water & stir into tomato mixture to thicken.
When both sauces are ready line base of lasagne pan with 1/4 of the lasagne sheets.
Pour 1/3 of the spinach mixture onto the lasagne sheet.
Pour 1/3 of the salmon mixture over the spinach, spreading with a spoon.
Sprinkle a little grated cheese over the salmon (this step may be omitted if you are wanting to cut back on a few calories).
Continue layering in the previous order, finishing with the last 1/4 of the lasagne sheets.
Spoon/brush all of the reserved tomato juice over the top of the lasagne sheet & sprinkle with remaining cheese.
Sprinkle with Lemon Pepper.
Bake for approximately 30-45mins.
Note: I used fresh spinach lasagne sheets & baked for 40mins. You will need to adjust cooking temperature & time depending on the type of lasagne/pasta you use.
Note: I boiled our potatoes while making the sauces. I smashed, coated & then baked them in a pan beside the lasagne.